Ingredients:

  • lb (450 g) Short-cut pasta (e.g., Rotini, Fusilli, Penne)
  • Salt, to season pasta water (at least 1 tbsp per gallon)
  • pint (340 g) Cherry Tomatoes, halved or quartered
  • medium (~300 g) English Cucumber, seeds removed and diced
  • /2 small (~50 g) Red Onion, finely diced
  • cup (160 g) Kalamata Olives, pitted and halved
  • oz (225 g) Block Feta Cheese, crumbled
  • /2 cup (12 g) Fresh Flat-leaf Parsley, roughly chopped
  • /2 cup (120 ml) Extra Virgin Olive Oil (for dressing)
  • /4 cup (60 ml) Red Wine Vinegar
  • tbsp (15 g) Dijon Mustard
  • cloves (10 g) Garlic, minced or grated
  • tsp (5 ml) Dried Oregano
  • tsp (10 ml) Hot Honey (The Secret Ingredient)
  • tsp (5 g) Salt (for dressing)
  • /2 tsp (2.5 g) Freshly Ground Black Pepper (for dressing)

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook according to package directions, aiming for al dente. Drain immediately, then thoroughly rinse the pasta under cold running water for 30–60 seconds to stop the cooking process and remove excess starch. Allow the cooled pasta to drain fully.
  2. Prepare the cherry tomatoes, cucumber, red onion, olives, and parsley as specified. Place all chopped vegetables, olives, crumbled feta, and parsley into a large mixing bowl to form the salad base.
  3. In a small bowl, combine the red wine vinegar, Dijon mustard, minced garlic, dried oregano, and Hot Honey. Whisk vigorously until incorporated. While continuously whisking, slowly drizzle in the Extra Virgin Olive Oil until the dressing is fully emulsified and slightly thickened. Stir in the salt and pepper. Taste and adjust seasoning.
  4. Add the cooled, drained pasta to the large bowl with the salad components. Pour about three-quarters of the dressing over the ingredients and toss gently but thoroughly until everything is evenly coated. Cover the bowl tightly and refrigerate for a minimum of 30 minutes, or ideally 2 hours, to allow the flavors to marry.
  5. Before serving, give the salad a final toss. If the pasta has absorbed too much liquid and appears dry, add the remaining dressing. Taste one last time for salt and pepper adjustments, then serve.